I decided to get some different yeast because i wanted to play with brendans all grain bourbon process. Been using bakers yeast but felt like a change of scene. First attempt went well though i was only doing a smaller experiment to try conversions. Near furture i will be investing in a larger vessel so i can try a full grain weight attempt.

I got some safale us 05 yeast, my hbs really focus on beer so getting the safspirit stuff was going to be a longer term issue.

Question with the safale yeast i have only just discovered the fermenting temp is a lot lower for safale compared to safspirit. I had my notes written down after researching safspirit and in the heat of the moment forgot that i was using a different product in safale.

Safale 15-22cSafspirit 20-30c

Pitching temp was 30c (ouch)Currently my fermenting temp is sitting around 24c there is action in the fermenters but i am concerned i have used the wrong yeast at the wrong time of year.

To you guys how sensitive is this safale yeast in the real world?If it stays at a higher temp will it ferment properly?

Or should i just chalk it up to experience and get the safspirit stuff next time.Cheers

I regularly use US-05 for brewing beer. The yeast is known for it's neutral characteristics, it just gets out of the way and lets the grain & hops do the flavoring. Very popular in US craft beer recipes, as opposed to traditional English/Belgian styles with more yeast character. If US-05 gets up there in temps, it starts losing that neutral character and starts adding flavors (esters, if I remember correctly). Not bad, just not neutral. I suspect in a distilling situation it won't be a problem. Might even be good! Head over the to the homebrew forums and you'll find a zillion threads on US-05....

Excellent news thank you for your advice and experience shared. I will wait the ferment out and see what i get. I have a DWWG with bakers yeast in a fermenter also. I can see now that i will get my DWWG runs finished way before the bourbon. The difference in the action between the 2 are chalk and cheese.

I use this yeast very regularly. With our hot weather I have been adding to all grain mashes at 30 deg C. It will work fine at this temp, but it does ferment more slowly. I put a damp towel around the fermenter during the hot day and this will drop the temp by at least 4-6 deg. I take the towel off at night and this will help regulate the temp.

I find this yeast will take a second week to fully ferment out at these temperatures.